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Walleye Florentine
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by Judy Krispel* |
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Ingredients...
8 oz. dairy sour cream
1 shallot, finely chopped
1 1/2 tsp. prepared horseradish
1/2 tsp. dill weed
1 lb. walleye fillets, cut into 6 to 8
serving pieces
lemon pepper
1/2 c. water
1/4 c. dry white wine
2 tbsp. lemon juice, divided
2 tbsp. butter
2 (10-oz.) pkg. frozen chopped spinach, thawed and drained
1/4 tsp. salt
paprika
chopped green onion for garnish
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- Butter a 9 x 13-inch baking pan. Mix together sour cream, chopped shallots, horseradish and dill weed. Set aside.
- In a 10-inch skillet, arrange fish fillets and sprinkle with lemon pepper. Pour water, wine, and 1 tablespoon lemon juice over fish. Cover skillet and bring to a boil. Immediately decrease heat to a simmer for 5 minutes. Remove fillets to a covered plate and discard poaching liquid.
- In the same skillet, melt butter and add remaining tablespoon lemon juice, the spinach, and salt. Sauté, stirring over low heat until well mixed and lightly heated through.
- Heat oven to 375 degrees Fahrenheit. Spread heated spinach mixture evenly on the bottom of the buttered dish. Carefully place poached fish fillets on top of the spinach in a single layer.
- Generously dollop the sour cream mixture onto fillets, and spread thickly only on the fish. Garnish the sour cream with chopped green onion and sprinkle with paprika. Cover the pan with foil and bake 20 to 25 minutes to heat through. 6 servings.
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* This recipe is adapted from a recipe by Judy Krispel, Minneapolis, Minnesota, and originally appeared in a Byerly's publication. The recipe is prepared here by In-Fisherman's Patty Harrison. |
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